Summery Pasta with Zesty Avocado Sauce & Herbs
30 min
Vegan
95263
For 2 Portions
120 g
cherry tomato
120 g
spaghetti
30 g
basil, fresh
1
avocado
1
zucchini
1
lemon
1
eggplant
1/2
cucumber
2 tbsp
olive oil
2 tsp
herbes de Provence, dried
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash and dice eggplant. Put into a bowl and sprinkle with salt to draw out extra moisture and bitterness. Set aside for 10 min.